Black Sesame Layer Cake
A delicate, aromatic steamed cake featuring layers of fragrant black sesame. Light, fluffy, and beautifully layered, this traditional Chinese dessert showcases the nutty richness of toasted sesame in every bite.
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This classic Chinese layered cake gets its name from the numerous thin layers that stack together like a thousand sheets. The black sesame paste infuses each layer with a deep,toasty aroma while keeping the cake wonderfully tender. Perfect for afternoon tea or as a sweet ending to any meal.
Ingredients
black sesame seeds
100 grams
water
330 ml
rice flour
150 grams
sugar
60 grams
vegetable oil
2 tablespoons
yeast
3 grams
Instructions
1
Toast the sesame
Heat a dry pan over medium-low heat. Add the black sesame seeds and stir constantly until they become fragrant and you hear a gentle popping sound. Be careful not to let them burn. Transfer to a plate and let cool completely.
2
Make sesame milk
Add the toasted sesame and fresh water to a blender. Blend on high until completely smooth and creamy. Pour through a fine mesh strainer into a bowl, pressing down with a spoon to extract all the liquid. Discard the solids.
3
Mix the batter
Combine the sesame milk with sugar and stir until dissolved. Add the rice flour and yeast, mixing until you have a smooth batter with no lumps. The consistency should be similar to heavy cream. Let rest for 15 minutes.
4
Steam the layers
Grease a deep cake pan. Pour a thin layer of batter (about 1/4 inch) into the pan. Steam over high heat for 3-4 minutes until set but still pale. Repeat this process, layering batter on top of each cooked layer, until all batter is used.
5
Finish and serve
Steam the final layer for 5 minutes to ensure it's fully cooked through. Remove from heat and let cool slightly in the pan. Run a knife around the edges and invert onto a serving plate. Cut into diamond or square shapes to reveal the beautiful layered pattern.
